Mini Vegan Pumpkin Pies - Single Serving Pumpkin Tarts
Creamy, firm and not overly sweet, these mini vegan pumpkin pies are easy to make, delicious and adorable! Our healthy low sugar pumpkin tart filling made with silken tofu requires no coconut, no oil and is dairy-free. Make 12 individual single serving mini pies or mini tarts.
Prep Time15 minutesmins
Cook Time35 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs
Course: Desserts
Cuisine: American
Keyword: mini vegan pumpkin pies, vegan mini pumpkin pie, vegan pumpkin tart
Position an oven rack in the center of the oven, and preheat oven to 350°F. Thaw mini tart pie crusts slightly while oven is preheating. Then, poke holes with a fork in each pie crust to allow the air to escape so it doesn't puff up.
12 mini frozen tart crusts
Bake for 5 minutes on middle rack of oven. Transfer to a rack, and let cool completely.
Make the filling
Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl, as needed.
15 ounces pumpkin puree, 8 ounces silken tofu, ½ cup cane sugar, 2 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon pure vanilla extract, ¼ teaspoon sea salt
Bake and chill pie
Fill each mini tart shell with ¼ cup (65g) of filling. Place mini pies on a baking sheet, for easier transport and then bake until firm and set, 30 to 35 minutes. If baking in air fryer, reduce heat to 325°F and check them at 20 minutes.
Let cool completely on a rack. Chill in refrigerator for at least 2 hours, up to overnight. Slice and serve with dairy-free whipped topping, if desired.
Dairy-free whipped cream
Notes
Total volume of blended filling should make about 800 ml or 26 fluid ounces of filling.